Eggplant Gateau

August 20, 2011September 9, 2022 Belinda

Eggplant is so simple, elegant and utterly Provencal using only eggplant, cherry tomatoes, basil, garlic and parmesan.
All you need is a loose bottom cake tin. I use a round 9″ diameter one, but it doesn’t really matter what shape or size, just make sure it’s non stick and you spray olive oil as an extra guarantee that it’ll come away from the tin when ready to serve.

Serves 6

3 medium eggplants, thinly sliced
olive oil, to drizzle
Large piece of unsalted butter
2 lbs cherry tomatoes, halved
3 – 5 garlic cloves, minced
large handful of fresh basil
sea salt and ground black pepper
8 – 10oz grated Parmigiano Reggiano cheese

Heat the oven to 350 F.
Thinly slice the eggplants and lay the slices out on two large oiled baking sheets. Drizzle with olive oil and bake for about 8 minutes, till softened and lightly browned.

Melt butter in a large saute pan and cook the cherry tomatoes with the garlic until softened and pulpy. Tear the basil leaves and stir in, season with salt and pepper.

Layer 1/4 of the eggplant slices over the base of the cake tin, top with 1/3 of the tomato mixture, then sprinkle well with some parmesan cheese.

Add another layer of eggplant, then another 1/3 of the tomato/basil mixture, then more parmesan cheese.
Repeat this again, finishing with a layer of eggplant to cover, then a generous sprinkling of parmesan cheese.

Don’t worry if you use more ingredients than the recipe says, you can really put as many layers as you want.

Put the cake tin on a baking sheet so that if any juices run out, they won’t mess up your oven. Bake it at 350F for about 30- 45 mins, looking at it after 30 to see if the top is nicely browned.
It will be done when the cheese topping is bubbling and browned.
Let it stand for 5 minutes, then slip out of the tin onto a large plate.
Cut into wedges and serve.

Appetizers · Do-ahead · Fish · Gluten Free

Smoked trout mousse

August 16, 2011September 9, 2022 Belinda

This always goes down really well and people are very surprised at the “zestiness” of the flavors.
I buy the ready prepared, boned smoked trout available at Gelsons and some other markets, usually near the smoked salmon section. Prepare the mousse a day ahead of serving to allow time for the flavors to really take off!
Adjust the seasonings on the day of serving.

Makes about 1 cup and serves 4 – 6 people

1 large shallot
1/2 lb smoked trout, skinned and boned ( You can use up to 10 oz and it’s great)
6 heaped tbsp good quality mayonnaise
3 tbsp cream cheese. at room temperature
1 1/2 tbsp fresh lime juice
1 heaped tbsp finely chopped fresh dill
white pepper
fresh dill sprigs for decoration
lightly toasted thin baguette slices or crackers

In a food processor fitted with the metal blade, mince the shallot. Add the fish, mayonnaise, cream cheese, lime juice, chopped dill and white pepper and process until pureed.
Taste for seasoning.
Spoon the mousse into a lovely 1 1/2 cup dish and garnish with the dill sprigs.
Serve with the baguette slices or crackers.
remember to leave overnight in the fridge before serving.

Can be prepared up to 3 days ahead, covered and refrigerated.

Do-ahead · Gluten Free · Vegan · Whole30 compliant

Oven dried heirloom tomatoes

August 1, 2011September 9, 2022 Belinda

I have in my oven at the moment, 8 sliced heirloom tomatoes slowly releasing their sweet smell as they very slowly “oven-dry” for 2 – 3 days.
By that I mean, I cut the tomatoes in 1/2 (or sometimes 1/3rds if they are big). I then lay them on a silicone mat on a baking tray and sprinkle them with olive oil, salt and freshly ground pepper, then sprinkle chopped fresh thyme, garlic, marjoram and a spray of balsamic vinegar on them.
The oven has a pilot light, so is always warm, but I set it to 200 degrees or the lowest it will go and leave them in for 2 -3 days, checking on them from time to time.

They are wonderful in pasta dishes or sandwiches and store so well in the fridge.

Do-ahead · Fish · Gluten Free · Salad

Salmon and Puy Lentil salad with olive dressing

July 31, 2011July 27, 2024 Belinda

This is my favorite light, lunch or supper salad to entertain with. Everybody seems to love it, and again, it’s fairly effortless. As I get older, I seem to gravitate towards the simpler and interesting flavors.

Serves 4 but can be stretched and doubled so easily. It also only takes 20 minutes to prep.

*Use plenty of seasoning on this salad.

Ingredients for dressing
3/4 good sized cup of pitted Kalamata olives (all these measurements are according to taste)
6 tbsp good olive oil
2 1/2 tbsp red wine vinegar
2 large cloves garlic, crushed
1/2 tbsp Dijon mustard
3 tbsp chopped fresh basil
1 1/2 tbsp small capers

Ingredients for the salad
3/4 – 1lb fine or ordinary green beans
4 eggs
1lb cooked or steamed Puy lentils ( I buy them ready done in a vacuum pack from the supermarket.)
4 large tomatoes, chopped roughly
1 not too ripe avocado, chopped fairly large
3/4 lb cold or room temp cooked salmon flaked into large chunks. (Here, I buy uncooked, skinned wild salmon, season it with salt and lemon pepper, saute it on medium-high heat, taking if off the heat while it’s still fairly “rare” and leaving it to one side till needed)
Good handful of arugula leaves (Rocket)

Chop half the olives (set the rest aside) then mix the chopped olives with the remaining dressing ingredients in a bowl. Set aside.

Boil the green beans for 5 minutes till just tender, then refresh in cold water. Set aside.
Put the eggs in cold water and bring to the boil. Cook for 5 minutes. Cool, then shell and halve or quarter. Set aside.

Heat the lentils in the microwave for about 3-4 minutes on high. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Toss well and taste for seasoning.

Lay out on a large platter and arrange the egg pieces and salmon on top, scattering with the arugula leaves and finish with the remaining dressing.
Serve with some crusty bread.

Asian flavors · Gluten Free · Poultry

Chicken Jalfrezi

July 31, 2011February 8, 2016 Belinda

This is my new favorite easy and light chicken dish. The spices are refreshing but different and the sauce is so light and fragrant. c/o BBC Good Food.

serves 4 Ready in 45 minutes

Ingredients
groundnut or canola oil
1 large onion, sliced
2-3 green chillies, sliced
3 large garlic cloves, crushed
1 tbsp finely grated fresh ginger root
6-8 boneless, skinless chicken thigh fillets (I use free range, organic)
5 good sized tomatoes, roughly chopped
1 green pepper, chopped into pieces
1 bunch fresh cilantro, leaves picked off
1 small pot natural yoghurt
steamed rice or naan
(I serve it with roasted cauliflower florets tossed in roasted cumin and olive oil)

Spice Mix
1 tsp turmeric
1 1/2 tsp ground cumin (again, I roast my cumin then grind it as it’s more pungent that way)
1 tsp ground coriander
1 cinnamon stick
5 cloves, ground

Method
Heat 2 tbsp oil in a large pan. Add the onion and a good pinch of salt, then fry for about 6 – 8 minutes until golden.

Add chillies, garlic and ginger. Cook for 3 – 4 minutes. Add the spice mix and cook for another couple of minutes until fragrant.

Add the chicken and cook for 3 – 4 minutes then add the tomatoes and green peppers and a splash of water or chicken stock, and stir well.
Cover the pan and cook for about 30 minutes until the chicken is tender and the sauce thickened. It’s worth uncovering the chicken after 15 minutes so the sauce can thicken a bit.
Stir the yoghurt into the chicken off the heat (it will curdle if it boils) for a creamier sauce. Stir in the cilantro and check the seasoning.
Serve with the rice, naan bread or roasted cauliflower florets.

Appetizers · Do-ahead · Fish · Gluten Free

Grilled Prawns with lemon-basil dipping sauce

July 25, 2011September 9, 2022 Belinda

Your guests will adore these! They really are a winner!

Serves 6 – 8

Screen shot 2014-06-14 at 8.09.14 AM

2lbs fairly large raw prawns ( buy the 16 to 20 count) peeled and deveined
1 cup good quality mayonnaise
1/4 cup fresh basil leaves, chopped
grated zest and juice of 1 lemon
2 anchovy fillets
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper

To make the dipping sauce

Combine the mayonnaise, basil, lemon zest and juice, anchovies, salt and pepper in a food processor and process until smooth.
Cover and refrigerate for at least 1 hour and up to 4 hours before serving

For the shrimp

Put the prepared prawns into a large bowl with the grated lime zest (not the juice at this point, as it will cook the prawns) with some olive oil (enough to moisten all the prawns) and some salt and pepper.
Mix well and refrigerate for up to 1 hour.
30 minutes before cooking the prawns, add the lime juice and mix again and set aside.

Heat a heavy ridged cast iron pan, preferably, to hot and sear the shrimp on each side until the
raw, grey color goes away, but be careful not to overcook them as they will continue to cook when you remove them from the skillet. probably about 3 minutes each side, max.
The ridged cast iron skillet cooks them with lovely brown lines on them.
Remove the prawns and put onto a platter and set aside till cooled down a bit, even refrigerating for a couple of hours if you have to.
Put the sauce on a dish on the side of a platter and serve the succulent prawns alongside.
Enjoy!!

Gluten Free · Meat

Pork Chops in orange sauce

July 16, 2011August 24, 2021 Belinda

This is very simple and tasty

Serves 4
4 pork chops
salt and pepper
1 1/2 oz butter
2 tbsp olive oil
grated rind and juice of 1 orange
1 tbsp mustard
4 oz brown sugar

Preheat the oven to 350 degrees

Rub the pork chops with salt and pepper.
Melt the butter and olive oil in a frying pan. Add the chops and fry for about 5 to 8 minutes or until they are evenly browned.
Transfer to an ovenproof dish.
Mix together the orange rind and juice, mustard and sugar. Pour over the chops and cover the dish with foil.
Put into the oven and bake for 1 to 1 1/2 hours or until the pork is cooked through. Remove the foil for the last 45 minutes of the cooking time. Serve the chops with the remaining juices.
I like to pour the juice into a saucepan and boil it down to about 1/2 of what you had originally, in order to concentrate the flavors

Do-ahead · Gluten Free · Salad · Vegetable-related

Spicy black bean and corn salad

July 16, 2011September 9, 2022 Belinda

I made this for 60 the other day and it was extremely popular. It has a slight kick from the chilies in adobo sauce, but not enough to put anyone off. You can vary that measurement according to your heat tolerance. Start with less and add more after you taste it.

Serves 8 as a salad course. Can be doubled or trebled easily. Nice served with toasted tortilla chips.

Smoked chile vinaigrette ingredients
1/3 cup red wine vinegar
1/2 chile from a can of chipotle chilli in adobo sauce
1/2 tbsp of the sauce from the can of chipotle chilli in adobo sauce
1 tsp sugar (optional)
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup good quality vegetable oil

In a food processor combine the vinegar, sugar (if used) salt and pepper to taste and minced chilli and sauce. Process and slowly add the oil in a trickle until it’s emulsified. Use immediately or let stand at room temperature for as long as overnight.

Salad ingredients

2 cups (about 1lb) dried black beans, picked over to remove grit or other foreign bodies!
2 tbsps cumin seeds (I roast my own which gives them a more pungent flavor)
about 1 tbsp salt
3 cups canned, drained corn kernels
1/2 cup minced red onion
1/2 cup minced green onions, including some green tops
1/2 cup chopped fresh cilantro (coriander, for the Brits)
2 cups chopped ripe tomatoes or halved cherry tomatoes (less messy)
Fresh cilantro sprigs for garnish

Rinse the beans well under running cold water. Place in a saucepan, add water to cover, bring to the boil over high heat and boil for 2 minutes. Remove from the heat and let stand, covered for 1 hour. Drain

Return the beans to the saucepan and add enough water to cover the beans by about 3 inches. Place over high heat and bring to the boil. Cover the saucepan with the lid slightly ajar, reduce the heat to low and simmer for about 30 minutes.
Stir in the cumin seeds and 1 tbsp salt and continue coking until the beans are tender but still hold their shape, about 30 mins longer. They may be done after 20 mins, depending on the beans. Drain well and cool.

In a large bowl combine the beans, corn, red and green onions, cilantro (coriander) and the vinaigrette and toss well.
Add the tomato and toss gently. Adjust the seasoning with salt.
Garnish with cilantro sprigs and serve at room temperature

Do-ahead · Fish · Fruit · Gluten Free · Salad

Papaya, avocado and prawn salad with a Rarotongan curry mayo

July 16, 2011June 11, 2024 Belinda

If you make nothing else on my blog, make this. It’s a winner and very simple! The flavors are like nothing you’ve ever had before as the sauce has curry powder, mint, lime and sweet chili sauce.
Being a Kiwi, I am naturally drawn to Pacific flavors and thanks to Annabelle Langbein (a New Zealand food writer) for sharing this recipe.

Serves 6

Curry mayo—
1/4 cup finely chopped mint leaves
1/2 – 1 tsp good quality curry powder
1/2 – 1 red chilli, de-seeded, pith removed and minced
3 tbsp fresh lime juice
1 tbsp sweet Thai chilli sauce (sweet chilli sauce)
1/2 cup good quality mayonnaise (I use Best Food or Hellmans)

1lb prawns cooked and shelled. (Buy them raw and boil them briefly yourself, that way they won’t be overcooked)
2 just-ripe avocados, peeled and flesh chopped
1 papaya, peeled, de-seeded and flesh chopped
salt and freshly ground black pepper
rocket (arugula) or soft lettuce leaves

Stir the chopped mint, curry powder, chilli, lime juice and Thai sweet chilli sauce into the mayonnaise.

Add the cold cooked prawns and chill in the fridge until ready to serve (up to 24 hours)

Toss the avocado and papaya through the prawn mixture. Season wth salt and pepper.

Serve on a bed of lettuce leaves.